Cajun Cornbread Casserole

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wwltv.com

Posted on June 20, 2011 at 5:12 PM

Updated Friday, Aug 1 at 10:09 AM

2 packages Pioneer Yellow Cornbread Mix

1/2 cup unsalted butter

1/2 cup green onions, tops and bottoms, chopped

1/2 cup celery, chopped

1/2 cup bell pepper, chopped

1 pound of Louisiana crawfish tails, chopped

1 pound Louisiana wild caught shrimp peeled and deveined

½ pound boiled and chopped hot sausage

1/2 cup whole milk

1 11-ounce can cream style corn

2 whole eggs, beaten

1 cup mild cheddar cheese, shredded

¼ cup Italian flat leaf parsley, minced

Frank Davis Sprinkling Spice or other Cajun seasoning

 

First thing you do is bake the cornbread as directed per package instructions. Next, allow the loaf to cool. . .and then crumble it with your hands into a large mixing bowl.

Now melt the butter in a large sauce pan; then add the onions, celery, and bell pepper and sauté the mixture until the onions clear. When all that’s done, add the crawfish tails, the shrimp, and the hot sausage and cook for about 5 minutes, stirring often. Then add the milk and cream corn and stir until mixture is fully blended.

Finish up by folding all these ingredients into the bowl of crumbled cornbread, along with the eggs, cheese, and parsley.

Now mix everything well, season it with a little Frank Davis Sprinkling Spice to taste, transfer the concoction to a baking dish, and bake it at 350 degrees for right about 45 minutes.

Oh—for the record, this dish is one you want to sit down to after getting back home from the parades!

 

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